Priming an Oatmeal Stout

[CEversole]

Anyone got any suggestions on what the best thing to use in order to prime an oatmeal stout for bottling? I typically use corn sugar for all my other beers, however, I'm looking to really get a complex flavor and I assume that the priming method can help with this.

Any thoughts, suggestions, etc?

 

[frankstoneline]

Anyone got any suggestions on what the best thing to use in order to prime an oatmeal stout for bottling? I typically use corn sugar for all my other beers, however, I'm looking to really get a complex flavor and I assume that the priming method can help with this.

Any thoughts, suggestions, etc?

I'm also in the corn sugar boat, it seems that the volume of sugar used is small enough to exclude any serious contribution to flavor (though I've got no experimental evidence to back that up...)

 

[bleme]

The link below will give you a pretty complete list of options. The amount of sugar needed to prime is pretty minimal so it won't contribute much flavorwise, but you might get something from one of the more flavorful options, like the molasses or maple syrup.

http://www.northernbrewer.com/priming-sugar-calculator/

 

[TarheelBrew13]

I did an experiment with an English bitter. I prime four different 750ml bottles, one with corn sugar, one with dme, one with table sugar and one with brown sugar. I couldn't tell a difference between them.

 

[CEversole]

I saw honey as an option on the northern brewer website. Has anyone ever used honey to prime an oatmeal stout? What kind of flavor change do you think would occur?

 

[JonM]

I'm looking to really get a complex flavor and I assume that the priming method can help with this.

Any thoughts, suggestions, etc?

The priming sugar/honey/DME used at priming won't do much other than prime. If you're looking for a rich flavor, that has to come from your grains/extract and yeast.

 

[bleme]

I saw honey as an option on the northern brewer website. Has anyone ever used honey to prime an oatmeal stout? What kind of flavor change do you think would occur?

It is totally dependent on the honey. You usually don't get any sweetness. If anything, honey tends to make it drier. But if you use something like an orange blossom or buckwheat honey you might get some of that aroma or subtle flavors.

 

[ghpeel]

I don't think you'll get much character from your priming sugar, regardless of what it is. Molasses may be the exception.